Spicy Chicken Stew

By CruelK8E

Ingredients

• 3 lbs boneless skinless chicken thighs, cut into 1/2-inch pieces
• 2 teaspoons minced garlic
• 2 tablespoons olive oil
• 1 can (15 ounces) garbanzo beans or chickpeas, drained and rinsed
• 1 can (14 1/2 ounces) diced tomatoes with onions, undrained
• 1 cup lime-garlic salsa
• 1 teaspoon ground cumin
• 1/3 cup minced fresh cilantro

Preparation

Step 1

In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer for 15 minutes or until chicken is no longer pink. Stir in cilantro. Top with sour cream if desired.